Fine-Dining Chef de Partie — Lead Your Section

University Of Fort Hare; Stellenbosch; On-site; ZAR 180,000 - 240,000; Full time

Benefits offered by this job

Live-out position

Staff transport provided

Job summary

Franschhoek luxury property is seeking a passionate Chef de Partie to join its professional kitchen team. You will manage your designated section, ensuring consistent high standards and precise plating for fine dining experiences.

The role requires strong culinary skills, experience in luxury hospitality, and the ability to work under pressure. Salary is negotiable (DOE) with live-out arrangements; staff transport is provided from Franschhoek and Paarl areas.

Qualifications

• Formal culinary qualification or equivalent practical experience
• Minimum 2 years in Chef de Partie or senior kitchen role
• Strong knowledge of HACCP and food hygiene
• Ability to run a section with minimal supervision
• Attention to detail in food quality and presentation
• Able to supervise junior kitchen staff
• Reliable and flexible for evenings, weekends, holidays

Responsibilities

• Run designated kitchen section to a high standard across service
• Prepare and plate dishes per Head Chef's recipes and standards
• Ensure mise en place is ready for service at all times
• Supervise and develop junior kitchen staff
• Maintain hygiene and HACCP standards throughout section
• Monitor stock levels and control portion sizes
• Communicate shortages and orders to Sous Chef
• Assist with stock takes and inventory management
• Collaborate in a fast-paced luxury kitchen
• Assist with menu preparation and kitchen organisation

Skills

Culinary excellence

Food hygiene

Team supervision

Attention to detail

Independent handling

Flexibility

Education

Formal culinary qualification

Job description

Franschhoek luxury property is seeking a passionate Chef de Partie to join its professional kitchen team. You will manage your designated section, ensuring consistent high standards and precise plating for fine dining experiences.

The role requires strong culinary skills, experience in luxury hospitality, and the ability to work under pressure. Salary is negotiable (DOE) with live-out arrangements; staff transport is provided from Franschhoek and Paarl areas.